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Chips Ahoy Peanut Butter Cheesecake Squares

Source of Recipe

Corner Sweet Shoppe


List of Ingredients

20 Peanut Butter Chips Ahoy Chocolate Chip Cookies, finely crushed
3 Tbsp. margarine or butter, melted
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/4 cup creamy peanut butter



Recipe

Preheat oven to 350°F. Mix crumbs and margarine; press firmly onto
bottom of 9-inch square baking pan. Beat cream cheese, sugar and
vanilla in large bowl with electric mixer on medium speed until well
blended. Add eggs, 1 at a time, mixing on low speed after each
addition just until blended. Remove 1/2 cup of the batter; set aside.
Spread remaining batter over crust. Stir peanut butter into reserved
1/2 cup batter. Spoon over cheesecake. Cut through batter with knife
several times for marble effect.

Bake 35 to 40 min. or until center is almost set. Cool completely on
wire rack. Cover.

Refrigerate 3 hours or overnight. Cut into 25 squares. Store in
airtight container in refrigerator